Hawaiian Spaghetti Pockets
Breakfast has never been easier with these loaded Hawaiian Spaghetti pockets. Filled with pineapple, cheese and Wattie’s Spaghetti 50% Less Added Sugar*, they’ll quickly disappear off the plate.
Makes 8
Prep Time 10 minutes
Cook Time 3-4 minutes
Ingredients
420g can Wattie's Spaghetti 50% Less Added Sugar*
1 spring onion, chopped
½ small red capsicum, chopped (optional)
¼ cup unsweetened crushed pineapple, well drained
1 cup grated noble cheese - or low fat cheese
8 x 20cm diameter flour tortillas
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Mix together Wattie’s Spaghetti 50% Less Added Sugar*, spring onion, red capsicum and pineapple. Step 2
Place a tortilla on a board. Spread about ¼ cup of spaghetti filling over one half of the tortilla, to within 2cm of the edges. Sprinkle with grated cheese and fold over to enclose the filling. Fold in half again to make a rounded triangle. Step 3
Heat a non-stick frying pan. Cook for 3-4 minutes, turning once until the tortilla is crispy and golden and the filling hot. Repeat with the remaining tortillas. Tips
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Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
420 g can Wattie's Spaghetti 50% Less Added Sugar*
2
1 spring onion, chopped
3
½ small red capsicum, chopped (optional)
4
¼ cup unsweetened crushed pineapple, well drained
5
1 cup grated noble cheese – or low fat cheese
6
8 x 20cm diameter flour tortillas
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